Revisão narrativa sobre os benefícios da suplementação de probióticos e prebióticos em iogurte de leite de cabra

Iogurte funcional de leite de cabra

Abstract

Introduction: The addition of functional ingredients in new formulations allows obtaining products that promote health benefits for consumers, are nutritious and present great market expansion. Objective: This study aimed to review the biotechnological potential of probiotic goat milk yogurts and the use of prebiotics Spirulina platensis and propolis in the dairy industry and the associated health benefits. Methodology: National and international scientific articles were selected between the period from 2018 to 2023 in the databases Science Direct, Scielo and Google Scholar, using the keywords probiotics, yogurt, goat's milk, health, Spirulina platensis, propolis and benefits. Results: Goat's milk yogurt provides the consumer with a differentiated food on the market, with better nutritional characteristics when compared to conventional yogurt, due to the high nutritional value of goat's milk. In addition, the inclusion of functional ingredients such as propolis, Spirulina platensis and probiotic bacteria appeared in the diversification of yogurts, since spirulina and propolis can act as prebiotics and together with probiotics improve intestinal and immune system function. Conclusion:in this review we demonstrate the biotechnological potential of spirulina, propolis and probiotics ingredients in the elaboration of goat milk yogurts as a promising proposal for the development of new yogurt formulations in the food industry.